Fold the sun-dried tomato flatbread in half. Using clean kitchen scissors, cut out the shape of a fish keeping the folded edge in tact.

Open the flatbread wrap that is in the shape of a fish and evenly distribute the shredded cheese on one side of the opened wrap and then fold it. Cook the flatbread on both sides as if you were cooking a quesadilla or grilled cheese on a griddle style pan that has been coated with a light layer of butter, over medium to low heat. Cook until both sides are golden brown and the cheese is fully melted. Place the flatbread on a large plate. Add a sliced olive as the eye. Cut the grapes in half and add them to the plate, flat side down, to serve as bubbles. Lay the pretzel rod as the fishing pole, the thin stick as the fishing string, and break a pretzel twist in half to serve as the hook.